Description
Chicken and Vegetable Stir-Fry with Soy Sauce is a delightful and nutritious meal perfect for busy weeknights. This vibrant dish features tender strips of boneless, skinless chicken breast sautéed to golden perfection, tossed with an array of fresh, colorful vegetables like bell peppers, broccoli, and carrots. Each bite bursts with flavor, thanks to a savory blend of low-sodium soy sauce and fragrant sesame oil. Not only is this stir-fry quick to prepare—ready in under 30 minutes—but it’s also customizable, allowing you to swap in your favorite veggies or proteins. Enjoy it over fluffy jasmine rice or whole wheat noodles for a satisfying dinner that nourishes your body while tantalizing your taste buds.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 cup bell peppers (mixed colors), sliced
- 1 cup broccoli florets
- 1 cup carrots, sliced
- 2 cloves fresh garlic, minced
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
Instructions
- Prepare ingredients: Wash vegetables thoroughly and slice chicken into thin strips.
- Heat pan: In a large skillet or wok over medium-high heat, add one tablespoon of cooking oil until shimmering.
- Cook chicken: Add chicken strips to the pan in a single layer and cook for about five minutes until golden brown on one side; flip to cook through.
- Add vegetables: Once chicken is nearly cooked through, add bell peppers, broccoli florets, carrots, and garlic. Sauté for another three to four minutes until vegetables are tender yet crisp.
- Incorporate sauce: Pour soy sauce and sesame oil over the mixture; stir well and let simmer for two more minutes.
- Serve hot: Transfer stir-fry to plates and enjoy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg